Boil salted water and cook linguine until al dente. Reserve 1 cup pasta water before draining.
Pat shrimp dry and season with salt and pepper.
Heat 1 tbsp butter and 1 tbsp olive oil in a skillet over medium-high heat. Sear shrimp 90 seconds per side. Remove to a plate.
Lower heat. Add remaining butter and oil. Sauté garlic and red pepper flakes for 30 seconds.
Pour in white wine. Let bubble for 1 minute.
Add drained pasta. Toss to coat. Add pasta water as needed.
Return shrimp to pan. Add lemon juice and parsley. Toss and serve immediately.
